Wednesday, 7 May 2014

Rava uppuma (ரவை உப்புமா)

This is the traditional rava uppuma recipe, which is simple and easy-to-make. It is generally prepared on days of fasting.
Ingredients: (Serves two)

Semolina (Rava) – 1 tumbler or 200ml measure
Green chillies, finely chopped – 2 no
Ginger – ½" piece, grated
Bengal gram dhal – 1½ teaspoon
Split urad dhal – 1 teaspoon
Mustard seeds – 1 teaspoon
Oil – 2 tablespoon
Salt – to taste
Buttermilk – small hollow ladle or 50ml measure
Asafoetida – a generous pinch
Curry leaves – a few
Rava uppuma (ரவை உப்புமா)
Roasted rava
Method: Roast rava in a kadai till it starts to turn golden brown. Transfer immediately to a wide mouthed vessel and allow it to cool. Now, heat oil in the kadai, add mustard seeds and when they start to sputter, add Bengal gram dhal and urad dhal. Fry till the dhals turn golden brown. Pour 2 tumblers (400ml)* of water into the kadai. Add green chillies, ginger, butter milk, asafoetida and required salt to the water and bring it boil. Reduce the flame, and add the roasted rava slowly to the boiling mixture stirring continuously, not allowing lumps to form. Once the entire rava is added, cover and cook on a low flame till the water is fully absorbed and rava is cooked well. Switch off the fire. Garnish with curry leaves and serve hot with chutney.

*Semolina available in the market is either coarse or fine variety. You may add 300ml water if you are using fine variety. 

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